Creamy Taco Soup
This creamy taco soup is loaded with beef, spices, corn, and beans, perfect for a quick meal.
Equipment
- large soup pot
Ingredients
- 1 pound lean ground beef
- 4 cups chicken broth
- 2 cans (10 ounce) Ro-tel diced tomatoes & green chilies with juices
- 1 can (14 ounce) black beans drained & rinsed
- 1 can (12 ounce) corn drained
- ½ red bell pepper chopped
- ½ tablespoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 8 ounces cream cheese softened
- Salt & pepper to taste
- Toppings optional: grated cheddar, avocado, cilantro, tortilla strips, etc.
Instructions
- Add the ground beef to a large soup pot over medium-high heat. Brown it, breaking it up with your spoon as you go along, for about 10 minutes. If there's excess fat, spoon most of it out.
- Add the remaining ingredients to the pot except for the cream cheese and salt & pepper.
- Increase the heat to high and bring the soup to a boil. Turn down the heat so it's simmering gently, uncovered, for 8 minutes. While the soup cooks, prep your toppings.
- Cut the cream cheese into smaller pieces and add it to the soup. Let it melt in, stirring until fully dissolved. Season the soup with salt & pepper and serve with toppings as desired.
Notes
The cream cheese should be super soft to melt easily. Microwave it in short intervals if needed. Use low-salt broth if concerned about sodium. For spiciness, add ½ teaspoon cayenne pepper.
Nutrition
Serving: 1bowlCalories: 370kcalCarbohydrates: 26gProtein: 26gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 88mgSodium: 1118mgPotassium: 823mgFiber: 6gSugar: 4gVitamin A: 993IUVitamin C: 12mgCalcium: 111mgIron: 5mg
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